Raw food author and chef Jennifer Cornbleet shares how to prepare Not Tuna Pâté & Crudités, especially for lunch. From her DVD, Raw Food Made Easy.

Jennifer’s raw, light, and healthy Not Tuna Pâté is a terrific mealtime multi-tasker. It keeps beautifully in the refrigerator and its easy to double or even triple the recipe so you have it on hand all week.

Similar to a dip, but with a culinary pedigree, Not Tuna Pate is made from soaked nuts and seeds that are ground in food processor and than flavored with herbs and aromatics.

This easy raw food delight can spread onto Romaine lettuce leaves for a satisfying take-to-the-office lunch or afternoon snack for kids and teens. You can layer it between thick slices of juicy tomato for a dainty brunch dish. It can be spooned into sweet bell peppers to become an easy dinner entrée or be served as a dip.

You can’t have a dip without chips. So as well as preparing Not Tuna Pate, Jennifer shows you how to cut vegetables like zucchini into perfect mouth-sized chips so that you and your guests don’t ‘double dip.’

And she has some special tips for cutting broccoli florets so that they stay intact and don’t turn into crumbles.